liuzhou

Sorry to bring this up again, but I just saw the final video. I'm in it for 30 seconds and they don't even show me eating the goddamned steak!

To atone for my disgusting wickedness and yesterday's lapse into the bowels of healthiness with bowls of meusli, today I present a dignified, elevated breakfast fit for the sight of this esteemed company. Stornoway black pudding (smuggled) and fried duck egg. Tsingtao beer.

I checked earlier and all lobes are intact if not quite functioning as designed. Maintenance is underway. (Anyway, muesli is the last habit I'm likely to have picked up in Scotland!. It is no accident that the Chinese for Scotland sounds almost exactly like "Sugarland". My meusli, while being dignity-free was also sugar-free (except for the inherent sugarness of the fruit).))

Me neither. The coffee is a daily routine, but muesli? All will be rectified tomorrow morning.

I don't know what came over me. Yesterday I picked up something I almost never eat. Fruit Meusli (and industrial strength black coffee)

I am delighted to be able to tell you that the company operating the Lemon Duck restaurants mentioned above opened a new branch here in Liuzhou on August 1st 2019, not 15 minutes slow stroll from my home. I'll wait unill the initial rush is over and visit, investigate and report!

Butter-fried fresh shrimp with ras el hanout, coriander leaf/cilantro, garlic, scallion and lemon juice. With rice.

Late (very) dinner. Fried noodles with duck. Fresh ramen noodles, duck breast, chili, garlic, Shaoxing and scallions. Emergency food.

No vision! Any imaginative store owner could deal with that problem. Market it as Premium Grade Japanese Elephant Blubber, for example. It would fly out like flying out things.

From whales, obviously! 😀😀😀

There is nothing wrong with monosodium glutamate and prickly ash is a well-recognised alternative name for Sichuan peppercorn and a lot more transparant than E621 or HS code 29224220 as used in many non-Chinese products, but those never seem to bother so-called MSG intolerants. But this has been discussed to death on other topics here.

Perhaps you meant National Superconducting Cyclotron Laboratory! Or perhaps NaCl, which you could just as easily abbreviate to "salt" (same number of letters) and avoid misunderstanding.,

窝窝头鸭蛋 (wō wō tóu yā dàn) Wo Wo Tou Duck Eggs

https://www.epicurious.com/recipes/member/views/perfect-boneless-skinless-chicken-breasts-every-time-52832321

Microwave?

1-10-10 chicken breast with a caper, lemon, garlic, butter dressing. Orzo rather than the planned rice after the rice cooker died. The simplest of green salads. Cooked in my 38ºC / 100ºF kitchen.

To be honest, I think the OP is going to have to contact the restaurant and ask. There are so many chilli sauces in Chinese cuisine and many places make their own. Literally thousands. We could guess forever, but...haystacks and needles.

Actinidia chinensis - 猕猴桃 (mí hóu táo), Chinese gooseberry and is the ancestor of the common commercial kiwifruit, Actinidia deliciosa. These ones have a red heart, giving them the Chinese name 红心猕猴桃 (hóng xīn mí hóu táo).

Mea culpa. However, the OP describes his sauce as being "very red/orange"; I can't see that recipe coming out that colour. Also, he or she specifies that he or she didn't detect any Sichuan peppercorn (included in the recipe), but only chili (which is not included).

Regular soy sauce with sugar in it. A Cantonese / Hong Kong thing. Again, not Sichuan.

Jiaozo (pork and cabbage) with a Zhengjiang vinegar and soy dip.

It might be in the US. It certainly isn't in Sichuan. Kecap Manis is Indonesian.

Fuchchia Dunlop's "Land of Plenty" (UK title - Sichuan Cookery) is the standard go to, but is about to be republished as "The Food of Sichuan, an updated edition ... ... fully illustrated and with lots of new recipes and information" acccording to a message she sent me last week.

I agree it's good, but not Sichuanese. Not that it isn't available there, although it's from Guizhou province..

Haven't done this for ages. Medium-boiled duck eggs with homemade flatbread. I like a bit of char!